Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus

Lee, Pin‐Rou; Saputra, Anthony; Yu, Bin; Curran, Philip; Shao-Quan, Liu

doi:10.1016/j.lwt.2011.10.022

Cited by 23 publications

(41 citation statements)

References 30 publications

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“…ethanethiol, 1-propanethiol) or trace levels (diethyl disulphide) ( Table 2). This agrees with previous studies (Lee et al, 2012;Lu et al, 2016aLu et al, , 2016b. The reactive thiols, such as ethanethiol and 1-propanethiol, might be oxidised to their respective disulphides by trace levels of metal ions in the fermented medium, or form non-volatile thiols by reacting with polymeric phenols (Nikolantonaki et al, 2010).…”

Section: Impact Of Inoculation Time Of Malolactic Bacteria On Volatilsupporting

confidence: 92%

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

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This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-culture fermentations was significantly adversely affected by the presence of O. oeni, and the growth of malolactic bacteria was also affected by the metabolism of yeast during fermentation. The level of ethanol produced in simultaneous alcoholic and malolactic fermentation (SIM, 6.93%, v/v) was comparable to that in the Saccharomyces cerevisiae EC-1118 control (6.75%, v/v); both levels were relatively higher than that in the T. delbrueckii Biodiva control (6.39%, v/v) and the other two sequential fermentations (oenococci inoculated after four and seven days of alcoholic fermentation, SEQ 4 th , 6.34% and SEQ 7 th , 6.33% v/v respectively). The final concentrations of organic acids and esters in the mixed-culture wines were correlated with the inoculation time of O. oeni. SIM produced relatively higher levels of ethyl esters (ethyl esters of hexanoate, octanoate, decanoate and lactate) and acetate esters (ethyl acetate and isoamyl acetate) than those in SEQ 4 th , SEQ 7 th and the Biodiva control. This suggests that SIM would contribute fruity aroma properties to and modulate the mouthfeel of durian wine. The production of 3-(ethylthio)-1-propanol could compensate for the weak onion-like odour caused by the decrease in initial volatile sulphur compounds. Overall, this research suggests that SIM treatment is an effective way to produce durian wine with higher ester production.

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Section: Impact Of Inoculation Time Of Malolactic Bacteria On Volatilsupporting

confidence: 92%

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

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“…As expected, the fermentation ability of W. saturnus monoculture was lower compared to S. cerevisiae. Similar conclusions have been observed by Ciani and Maccarelli (1998) and Lee et al (2011Lee et al ( , 2012b, who stated that the Williopsis yeast utilized sugars weakly. The results showed that inoculation level had a significant effect on glucose, fructose, sucrose and total sugar values (P < 0.001).…”

Section: Effect Of Inoculum Level On Fermentation and Growth Of Yeastsupporting

confidence: 89%

“…Explanations for the early death of non-Saccharomyces yeasts in mixed cultures with Saccharomyces spp., could rely upon other factors such as competition for sugar uptake, oxygen availability, nutrient limitation, presence of toxic compounds, cell-cell interaction, and quorum sensing (Fleet, 2003;Perez-Nevado et al, 2006;Lee et al, 2012b). Therefore, this study indicates that the ratio of non-Saccharomyces to Saccharomyces yeasts is important in order to determine the inhibition of the non-Saccharomyces yeast.…”

Section: Effect Of Inoculum Level On Fermentation and Growth Of Yeastmentioning

confidence: 82%

“…This has led to the current trend in employing non-Saccharomyces yeasts as mixed or sequential cultures with S. cerevisiae (Clemente-Jimenez et al, 2005;Lee et al, 2012a). The use of non-Saccharomyces yeasts together with S. cerevisiae may improve wine quality and diversify wine flavour (Lee et al, 2012b). On the other hand, not all the non-Saccharomyces yeasts are low ethanol tolerant.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation ofWilliopsis saturnusInoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis viniferaL.) Grown in Anatolia

Tangüler

2012

Food Biotechnology

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The effects of different W. saturnus inoculum levels together with S. cerevisiae on fermentation and production of volatile compounds were studied in Emir grape must. Monocultures of W. saturnus and S. cerevisiae were also used. Inoculum level influenced the yeast growth, chemical composition and volatile compounds. W. saturnus began to die off with an increase in ethanol levels. The amounts of ethyl acetate and isoamyl acetate increased, but concentrations of 3-methylbutanol and ethanol decreased with increasing inoculum level from 5x10 6 to 1x10 8 cells/mL of W. saturnus in mixed cultures. Mono-and mixed culture fermentations inoculated with W. saturnus and S. cerevisiae yeasts did not form undesirable levels of flavour compounds. According to chemical composition and volatile compounds the differences between obtained wines were found significant. The addition of 5x10 6 cells/mL of W. saturnus appeared to a suitable inoculum level. It could be said that W. saturnus yeast can be used in mixed starter cultures with S. cerevisiae.

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“…They observed no microbial growth including LAB, yeast and mould on durian pulp pasteurized at temperature more than 50°C. Lee et al (2012) recently reported that fermentation with mono-and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus was capable of modulating the volatile compounds of durian pulp in the production of an alcoholic beverage, thus affecting its sensory properties. Since the LAB at different temperature may produce different organoleptic properties, thus, this study was aimed at examining the accompanying changes in some physicochemical properties, lactic acid bacterial count and aroma of durian during controlled-temperature fermentation.…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

2012

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Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15°C, 27°C and 40°C for 10 days. Storage at 15°C did not affect the properties of the pulp much. However, at 27°C and 40°C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27°C. Titratable acidity, which increased at 27°C, was due to lactic and acetic acids formation. Loss of sucrose and increases in glucose were greater at 27°C. LAB population increased up to Day 3 of storage, and then decreased slightly. Principal component analysis based on aroma examination using a zNose TM showed better retention of aroma profile at 27°C. Overall, durian fermented at 27°C was more acceptable than the one prepared at 40°C, and it is ready to be consumed between Day 4 and 6.

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Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus

Cited by 23 publications

References 30 publications

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Evaluation ofWilliopsis saturnusInoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis viniferaL.) Grown in Anatolia

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

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